Best Tasting Vegan Butter Recipe for Smooth, Creamy Spread

Vegan butter has come a long way from its early days of being a mere substitute. Today, it can rival the rich, creamy texture and delectable flavor of traditional butter, making it a must-have in any plant-based kitchen.

Whether you’re spreading it on toast, melting it into sauces, or using it for baking, the best tasting vegan butter recipe is one that combines natural ingredients with an easy-to-follow process to deliver that perfect buttery taste without any dairy.

In this post, I’ll share a detailed recipe that yields a luxuriously smooth and flavorful vegan butter. It’s made from wholesome ingredients, including nourishing oils and a touch of plant-based milk, resulting in a versatile butter that’s both rich and light.

Ready to elevate your cooking and baking? Let’s dive in!

Why You’ll Love This Recipe

This vegan butter recipe strikes the perfect balance between rich flavor and creamy texture, closely mimicking the taste of traditional butter without any animal products. It’s incredibly versatile, ideal for everything from spreading to baking and sautéing.

What makes this recipe stand out is its use of natural, wholesome ingredients that are easy to find and blend together effortlessly. Plus, it’s customizable—you can tweak the saltiness or add herbs and spices to suit your taste.

Whether you’re vegan, lactose intolerant, or simply looking to reduce dairy consumption, this vegan butter will become your new kitchen staple.

Ingredients

• 3/4 cup refined coconut oil (melted, neutral flavor)
• 1/4 cup refined avocado oil or light olive oil
• 1/4 cup unsweetened soy milk or any plant-based milk
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon salt (adjust to taste)
• 1 teaspoon nutritional yeast (optional, for buttery flavor)
• 1/2 teaspoon turmeric powder (for color, optional)

Equipment

• Blender or food processor
• Measuring cups and spoons
• Mixing bowl
• Rubber spatula
• Butter mold or small container with lid
• Refrigerator

Instructions

1. Melt the coconut oil: Place the coconut oil in a microwave-safe bowl and heat in 15-second intervals until fully melted but not hot.
2. Prepare the soy milk mixture: In a separate bowl, combine the plant-based milk with the apple cider vinegar. Let it sit for 5 minutes to curdle slightly, creating a vegan “buttermilk.”
3. Blend the oils and liquids: Pour the melted coconut oil, avocado oil, and the curdled soy milk into a blender or food processor.
4. Add seasonings: Add salt, nutritional yeast, and turmeric powder to the blender for flavor and color.
5. Blend until emulsified: Blend on high speed for 2-3 minutes until the mixture becomes thick, creamy, and well combined.
6. Transfer and chill: Pour the mixture into your butter mold or container and smooth the top with a spatula.
7. Refrigerate: Chill the vegan butter in the refrigerator for at least 2 hours, or until firm.
8. Serve: Once set, your vegan butter is ready to use! Store in the fridge and use within 2 weeks.

Tips & Variations

“For best results, ensure your oils are not overheated to preserve their delicate flavors and nutrients.”

• Herb-infused butter: Add finely chopped fresh herbs like rosemary, thyme, or chives to the blender for a savory twist perfect for spreading on bread.
• Garlic butter: Blend in 1-2 cloves of minced garlic for a delicious vegan garlic butter.
• Spicy kick: Mix in a pinch of smoked paprika or cayenne pepper for a subtly spicy butter.
• Oil substitutions: Use light olive oil instead of avocado oil for a different flavor profile. Avoid extra virgin olive oil as it can be too strong.
• Storage tip: Vegan butter can also be frozen for up to 3 months. Thaw in the refrigerator before use.

Nutrition Facts

Serving Suggestions

This vegan butter shines when spread on warm crusty bread or toast. It melts beautifully over steamed vegetables, adding a luscious richness without dairy.

Use it as a base for sauces, or toss it with freshly cooked pasta for a simple, flavorful meal. It’s also fantastic for baking vegan cookies, muffins, and cakes where traditional butter is called for.

For more plant-based inspiration, check out my Jamaican Minced Beef Recipes or try the aromatic Magic Dough Recipe to pair with your vegan butter creations.

Conclusion

This best tasting vegan butter recipe is proof that you don’t need dairy to enjoy the creamy, rich taste of butter. With simple, wholesome ingredients and an easy emulsification process, you can create a versatile vegan butter that enhances everything from your morning toast to your baked goods.

Experiment with the variations to find your perfect flavor, and enjoy the peace of mind that comes with making your own butter at home—free from additives and preservatives. For more delicious vegan recipes, be sure to explore the Julie Marie Eats Recipes collection and elevate your plant-based cooking journey!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Best Tasting Vegan Butter”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A creamy, rich vegan butter perfect for baking and cooking. Made with simple ingredients for a smooth texture and delicious flavor.”, “prepTime”: “PT10M”, “cookTime”: “PT5M”, “totalTime”: “PT15M”, “recipeYield”: “1 cup”, “recipeIngredient”: [“1/2 cup refined coconut oil, melted”, “1/4 cup unsweetened soy milk”, “1/4 cup neutral oil (e.g., canola or sunflower)”, “1 tablespoon apple cider vinegar”, “1 teaspoon lecithin granules”, “1/2 teaspoon salt”, “1/2 teaspoon turmeric powder (for color, optional)”, “1/2 teaspoon nutritional yeast (optional, for flavor)”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “In a blender, combine soy milk, apple cider vinegar, and lecithin granules.”}, {“@type”: “HowToStep”, “text”: “Blend until lecithin is fully dissolved.”}, {“@type”: “HowToStep”, “text”: “Add melted coconut oil, neutral oil, salt, turmeric, and nutritional yeast.”}, {“@type”: “HowToStep”, “text”: “Blend on high until mixture thickens and emulsifies, about 2-3 minutes.”}, {“@type”: “HowToStep”, “text”: “Pour the mixture into a mold or container.”}, {“@type”: “HowToStep”, “text”: “Refrigerate for at least 4 hours until firm.”}, {“@type”: “HowToStep”, “text”: “Use as a spread or in cooking as you would regular butter.”}], “nutrition”: {“calories”: “200”, “proteinContent”: “1g”, “fatContent”: “22g”, “carbohydrateContent”: “1g”}}